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Mini Pistachio Greek Yogurt Cheesecakes

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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Servings 12

Ingredients
  

For the Crust

  • 1 cup almond flour 96 g
  • 2 tbsp maple syrup 30 ml
  • 2 tbsp melted coconut oil 30 ml
  • ½ tsp ground cinnamon 1 g
  • Pinch of sea salt

For the Pistachio Cheesecake Filling

  • 8 oz cream cheese room temperature (226 g)
  • ½ cup plain Greek yogurt 120 g
  • ⅓ cup honey or agave syrup 80 ml
  • ½ tsp vanilla extract 2.5 ml
  • ¼ tsp almond extract optional (1.25 ml)
  • ½ cup finely ground pistachios 60 g, plus more for garnish
  • 2 tbsp unsweetened pistachio butter 30 g (or almond butter)
  • Juice of ½ lemon about 1 tbsp / 15 ml

Instructions
 

  • In a bowl, mix almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of sea salt until crumbly and moist.
  • Line a 12-cup muffin tin with paper liners. Press 1 tablespoon of crust mixture into each cup. Chill in the fridge while you make the filling.
  • Using a hand mixer, beat cream cheese until smooth. Add Greek yogurt, honey, vanilla, almond extract (if using), pistachio butter, and lemon juice. Beat again until fluffy. Fold in ground pistachios.
  • Spoon the filling evenly over each crust, smoothing the tops. Refrigerate for at least 4 hours or overnight until set.
  • Remove from muffin tin and peel off liners. Garnish with extra chopped pistachios and optionally top with fresh raspberries or a spoonful of Greek yogurt.
Keyword cream cheese desserts, easy dessert, mini cheesecakes, no bake dessert